Cracker Barrel-Style Hashbrown Casserole

A nutrient-packed twist on the classic, using grass-fed dairy and fresh vegetables for a wholesome breakfast.

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Ingredients

  • 2 lbs organic shredded potatoes (Yukon Gold preferred)
  • 2 tbsp grass-fed butter
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 cup organic full-fat sour cream
  • 2 cups shredded organic sharp cheddar cheese
  • 1/2 cup thinly sliced caramelized onions
  • 1 tsp garlic powder

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Shop the clean pantry

Reorder the shelf-stable staples for this recipe.

What you'll need

Instructions

  1. Preheat oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish with avocado oil.
  2. In a large skillet over medium heat, melt grass-fed butter. Add shredded potatoes, salt, pepper, and garlic powder.
  3. Sauté the potato mixture for 8–10 minutes, stirring occasionally, until they begin to soften and slightly brown.
  4. Stir in half the sour cream and half the shredded cheese into the skillet mixture.
  5. Spread the mixture evenly into the prepared baking dish. Top with remaining sour cream, remaining cheese, and caramelized onions.
  6. Bake for 25–30 minutes, until the top is golden brown and bubbling.
  7. Let the casserole rest for 5 minutes before serving.

FAQ

What makes this version cleaner than typical restaurant/processed versions?

It avoids seed oils and refined sugars, using whole-food alternatives instead.

Why should I use grass-fed butter?

Grass-fed butter is richer in nutrients and healthier compared to regular butter made from grain-fed cattle.

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